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Recipe Category: Dip
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Watercress Sauce Recipe
Ingredients
Makes about 1 1/2 cups
- 2 tablespoons olive oil
- 2 tablespoons chopped shallot
- 1 garlic clove, chopped
- 1 tablespoon white wine vinegar
- 1 large bunch watercress
- salt and freshly ground black pepper
- water, if needed
Method
- In a small saucepan, heat the oil over medium heat
- Add the shallot and garlic and cook until softened, about 3 minutes
- Remove from the heat and stir in the vinegar
- Set aside
- In a medium saucepan of boiling water, blanch the watercress for about 2 minutes
- Run under cold water and drain well
- Transfer the watercress to a blender or food processor
- Add the shallot mixture and process until smooth
- Season with salt and pepper to taste
- Add a small amount of water, a tablespoon at a time, if the sauce is too thick
- Return the sauce to the saucepan and heat over medium heat until hot
- Serve immediately
- If not using right away, cool the sauce to room temperature, transfer to a container, cover and refrigerate until needed
- Properly stored, the sauce will keep for 2 to 3 days
- Reheat the sauce in a saucepan over low heat until hot
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